Neck pieces with baked potatoes

Name: Neck pieces with baked potatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 9
Ingredients: 2 kg flushed pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Marjoram; 1-2 TABLESPOONS medium hot mustard; 10 medium-sized potatoes; 125 g Onions; 500 g sour apples; 50 g Raisins/Sultanas; 125 g Sugar; 1/8 l Vinegar; 1 TEASPOON Mustard seeds; 2 TEASPOONS Curry; 1/2 bunch Parsley; 200 g Schmand

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 9

2 kg flushed pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Marjoram
1-2 TABLESPOONS medium hot mustard
10 medium-sized potatoes
125 g Onions
500 g sour apples
50 g Raisins/Sultanas
125 g Sugar
1/8 l Vinegar
1 TEASPOON Mustard seeds
2 TEASPOONS Curry
1/2 bunch Parsley
200 g Schmand

Directions

1
Cut the meat into 8-10 large portion pieces. Place on the fat pan. Season with salt, pepper and marjoram. Spread half with mustard
2
Wash the potatoes well and place them between the meat pieces. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 1/2 hours. Turn everything in between and brush with the roast stock
3
Peel and chop the onions and apples. Wash the raisins. Add sugar to everything,
4
Simmer vinegar, mustard seeds, curry and 1/2 teaspoon salt covered for 20-25 minutes. Stir several times. Let cool off
5
Wash the parsley and cut into strips. Arrange meat and potatoes. Put a blob of sour cream on each potato. Sprinkle with parsley. Add the chutney